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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, egg, and melted butter until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Gently fold in the chopped Oreo cookies.
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
For the drizzle, beat cream cheese and powdered sugar until smooth. Add milk and vanilla extract gradually to reach desired drizzle consistency.
Drizzle the cream cheese topping over warm pancakes and serve immediately.
Serving and storage tips:
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